Rice with Roasted Red Peppers, Black Olives & Feta

• large red bell pepper↗1

  roasted

• long-grain white rice↗1 1⁄2 cups
• olive oil↗1 tablespoon

  (or less)

• green onions↗3

  chopped with green

• garlic↗1 clove

  minced

• fresh parsley↗1⁄4 cup

  chopped

• fresh lemon juice↗2 tablespoons
• sun-dried tomatoes↗3 tablespoons

  chopped, softened

• kalamata olives↗3 tablespoons

  chopped and pitted

• black pepper↗1⁄4 teaspoon

  freshly ground (or to taste)

• feta cheese↗1⁄4 cup

  crumbled

• fresh parsley

  to garnish

Step-by-step instructions

1. 1

   Charbroil the peppers - Position the rack so that the pan will be 6 inches from the heat. Preheat the broiler to high.

2. 2

   Place the pepper on a pan and broil, turning frequently (every 2 to 3 minutes), about 10 to 15 minutes or until charred on all sides.

3. 3

   Transfer the peppers to a paper or plastic bag or wrap in plastic wrap. Let stand until cool to touch.

4. 4

   Halve the pepper, core, seed, peel, and chop (into raisin size pieces).

5. 5

   Meanwhile steam the rice in an appropriate amount of liquid for the cooker: yield about 3 cups.

6. 6

   In a small skillet, heat oil and saute the green onion until soft (3 to 4 minutes). Add garlic and soften (1 minute) and add parsley, lemon juice, sundried tomatoes, olives, black pepper and cook, stirring for 1 to 2 minutes, until the ingredients are heated through.

7. 7

   Toss the hot rice with the bell pepper. Serve hot with crumbled feta.

8. 8

   Refrigerate any leftovers and serve cold.